Ok, so I am REALLY excited about today. Like, REALLY excited. Cate from Chez CateyLou asked me, along with some others from the blogosphere, to be a part of a super fun giveaway. Her aunt wrote a cookbook, and this cookbook is amazing because it is all about ALMONDS! Anyone who dedicates an entire book to almonds is pretty awesome in my book. This bulgur salad with chickpeas, pomegranate seeds and almonds is from that cookbook, and this salad makes me very, very happy. It is a fun play on Tabbouleh, with some extra added deliciousness thrown into the mix. I may have eaten it for three meals…in one day. Just saying.
This bulgur salad is everything you crave in a hearty, healthy salad. I actually found that it was a great transition salad. It’s perfect for late summer and early fall, as pomegranates are especially delicious this time of year.
It is loaded with herbs and spices, but it is the chickpeas, pomegranate arils and toasted almonds that really set it apart.
I have really enjoyed it as a side dish, and had it with roast chicken. It’s also great with breakfast. Believe it or not, I really love it with some eggs and a slice of toast. Anyway you slice it, it’s a total winner of a recipe.
Along with providing this amazing recipe from the Almonds: Recipes, History, Culture cookbook, a couple of copies are being given away! How fun is that?! I’m all about the free stuff.
Giveaway widget is below, so be sure to enter!
And be sure to head over to the other bloggers’ websites to check out some other delicious almond-inspired recipes!
Here are their linky links!
Soba Noodles with Spicy Almond Butter Sauce from Chez CateyLou
Bucatini with Pesto Trapanese from Culinary Couture
Almond Butter from URBAN BAKES
Bulgur Salad with Chickpeas, Pomegranate Seeds, and Almonds from Cooking and Beer
Brussels Sprouts with Bacon and Almonds from Chelsea’s Messy Apron
Pumpkin Cannoli from Baking a Moment
Banana Almond Smoothie from The Bitter Side of Sweet
Roasted Almonds with Lemon and Rosemary from Spoonful of Flour
Almond Crusted Pork Chops from Foodtastic Mom
For more information on the cookbook, you can buy it on Amazon:
Almonds: Recipes, History, Culture by Barbara Bryant & Betsy Fentress. Recipes by Lynda Balslev.
Be awesome and give them a like and a follow while you are at it!
There will be 3 winners from this giveaway, open to US residents only. The giveaway will run until Monday, Oct. 6 at 11:59pm.
Have a great week everyone! xoxo
Bulgur Salad with Chickpeas, Pomegranate Seeds and Almonds
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 1/2 cups 240 g bulgur wheat
- 1 1/4 cups 310 ml water
- 1/4 60 ml fresh lemon juice
- 2 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 green onions white and green parts, thinly sliced
- 1 red jalapeno or serrano chile seeded and minced
- 1 large clove garlic minced
- 1 pound 450 g fresh chickpeas, shelled, or 1 cup (145 g) thawed frozen green chickpeas, or 1 cup canned chickpeas, drained and rinsed
- 1/3 cup 60 g pomegranate seeds (or arils)
- 1/4 cup 1 oz/30 g sliced almonds, lightly toasted
- 1/2 cup 15 g packed fresh mint leaves, chopped
- 1/2 cup 15 g packed fresh flat-leaf parsley leaves, chopped
- Place the bulgur in a large heatproof bowl. Bring the water to a boil, then pour over the bulgur. Stir in the lemon juice, olive oil, cumin, coriander, salt and pepper. Cover and let stand at room temperature until all of the liquid is absorbed and the bulgur is tender, about 20 minutes.
- Fluff with a fork. Add all of the remaining ingredients except the mint and parsley and stir to combine. If the bulgur is too dry, add more olive oil or lemon juice. Taste and adjust seasoning. Cover and refrigerate for up to 4 hours if not serving immediately.
- Before serving, bring to room temperature, if refrigerated. Add the mint and parsley and gently combine.
Recipe from Almonds: Recipes, History, Culture by Barbara Bryant & Betsy Fentress. Recipes by Lynda Balslev.